duck and mushroom lasagne

So I'm thinking about making an experimental lasagne this Sunday. I'd like to make a lasagne with duck meat (probably smoked breast, chopped fine), caramelized onions and a layer of mushroom Duxelles (probably porcini). But I can't decide about the cheese. I'll probably stay with Ricotta for the white layer, but for other cheese.....GM suggested conte cheese, so I might go with that, or an aged, smoked mozzarella.
I guess I don't really have to decide until I get to the Milk Pail this afternoon. Anybody have a good idea on what sort of cheese would go here? It's an otherwise ordinary tomato-based lasagne as described in previous posts.